Chicken breast fillet with dried tomatoes and tagliatelle

Ingredients for 4 servings:

• 400 g chicken breast fillet(s)
• 12 tomatoes, pickled in oil, dried
• 4 tbsp olive oil
• Salt
• pepper
• ⅛ liter white wine, dry
• 1 tbsp capers
• 125 g Parmesan or medium-aged Pecorino
• 1 bunch of basil
• 500 g tagliatelle pasta

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cut the chicken breast fillet into several thin, not too large slices. Drain the tomatoes well and cut into thin strips. Heat oil in a pan and brown the meat over high heat. Season with salt and pepper, remove and keep warm. Deglaze the pan juices with wine, stir in the tomatoes and capers, and bring to a boil briefly. Season with salt and pepper and add the meat back in. Prepare the tagliatelle according to the package instructions. Before draining, add the approximately 5-8 tablespoons of pasta water to the sauce. Grate or shave the cheese according to taste and mix it with the pasta into the sauce. Now fold in the finely sliced ​​basil and serve on plates. Garnish with basil.